25. Grape and Wine Biotechnology

Setting New Goals for the Design of Improved Grapevines, Wine Yeast, and Malolactic Bacteria

  1. Y. H. Hui
  1. I. S. Pretorius

Published Online: 10 DEC 2007

DOI: 10.1002/9780470277737.ch25

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing

How to Cite

Pretorius, I. S. (2006) Grape and Wine Biotechnology, in Handbook of Fruits and Fruit Processing (ed Y. H. Hui), Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470277737.ch25

Publication History

  1. Published Online: 10 DEC 2007
  2. Published Print: 5 JAN 2006

ISBN Information

Print ISBN: 9780813819815

Online ISBN: 9780470277737

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Keywords:

  • grape biotechnology;
  • wine biotechnology;
  • grapevines;
  • wine yeast;
  • malolactic bacteria

Summary

This chapter contains section titled:

  • INTRODUCTION

  • PERSPECTIVES CONCERNING BIOTECHNOLOGICAL OUTCOMES IN THE WINE SECTOR

  • SETTING NEW GOALS FOR THE DESIGN OF SUPERIOR GRAPEVINES, WINE YEAST, AND MALOLACTIC BACTERIAæCHALLENGES, OPPORTUNITIES, AND POTENTIAL BENEFITS

  • SETTING NEW GOALS FOR THE ELUCIDATION OF CONSUMERS' GUSTATORY AND OLFACTORY CODESæCHALLENGES, OPPORTUNITIES, AND POTENTIAL BENEFITS

  • CONCLUSION

  • ACKNOWLEDGMENTS